"On average, independent restaurants on the West Coast made a profit last year of 5.87 percent, according to Sageworks Inc., a North Carolina financial analysis firm that collects data for privately held companies. Typically it should be 8 to 12 percent, Klein said.
If restaurateurs keep facing rising food costs, they'll have to pass it on to consumers, he said, predicting that diners will see a 5 to 8 percent increase in their tabs in the upcoming months."
[San Francisco Chronicle]
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